1 ounce unsalted butter
Pinch of salt
2 ounces all-purpose flour, sifted
2 large eggs
1 egg yolk mixed with 1 tablespoon cold water
2 cups milk
½ vanilla pod, split lengthwise
4 egg yolks
3½ ounces caster (superfine) sugar
⅓ cup all-purpose flour, sifted
Pulp of 2 passionfruits
1 cup cream, whipped until firm
1 pound 5 ounces raspberries
Confectioners’ sugar, for dusting
1. Make the Choux Pastry: Preheat the oven to 405ºF. Line a baking sheet with parchment paper.
2. Combine ½ cup water, the butter and salt in a saucepan. Bring to a boil, reduce the heat and add the flour, stirring vigorously with a wooden spoon until it forms a smooth, sticky mass. Remove from the heat and set aside to cool for about 4 minutes.
3. Mix in the eggs one at a time, stirring with a wooden spoon. Spoon the mixture into a piping bag fitted with a ½-inch plain nozzle. Pipe the mixture into 10 mounds on the prepared tray. Gently tap the top of each with a fork dipped into the egg yolk and water mixture.
4. Bake for 20 minutes, then reduce the temperature to 300ºF and cook for another 20 minutes. Turn off the oven and leave the choux pastry to dry in the oven for about 1 hour. Cool completely on a wire rack.
5. MAKE THE CRÈME PÂTISSIÈRE: Combine the milk and vanilla pod in a saucepan and bring to a boil. Remove from the heat and whisk well so that the vanilla seeds flavor the milk.
6. Whisk the egg yolks and sugar in a heatproof bowl for 2 minutes. Whisk in the sifted flour.
7. Remove the vanilla pod from the milk. Pour the hot milk into the egg-yolk mixture, whisking well.
8. Return the mixture to the saucepan and bring to a boil over medium heat, whisking constantly. When the mixture is just boiling and has thickened, transfer to a heatproof bowl. Whisk for a few seconds more, then set aside to cool before storing in the refrigerator for up to four days.
9. ASSEMBLE THE CREAM PUFFS: Cut off the top of each choux puff to make a lid. In a medium bowl, whisk the passion fruit pulp with the crème pâtissière, then fold into the whipped cream. Spoon into a piping bag.
10. Place about 8 raspberries in each choux puff. Pipe the custard over the raspberries, up to the rim of the choux puff, and top with more raspberries. Replace the lid on each choux puff. Dust with confectioners’ sugar, garnish with a raspberry and serve immediately.
Photo: Mark Roper